RHUBARB COFFEE CAKE
This recipe says spring. It is easy to prepare and even easier to eat. My family devours it and we are not dessert people. It is from the Company's Coming cookbook series.
Provided by Kate in Ontario
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar together in mixing bowl.
- Beat in eggs one at a time.
- Stir in sour cream and vanilla.
- Mix flour and baking soda together and fold into batter.
- Stir in rhubarb.
- Turn into greased 9x13-inch pan.
- Topping: Mix all ingredients together until crumbly.
- Sprinkle over top.
- Bake 30-40 minutes until done.
Nutrition Facts : Calories 681.4, Fat 26.9, SaturatedFat 15.9, Cholesterol 127.7, Sodium 424.3, Carbohydrate 104.2, Fiber 2.1, Sugar 69.8, Protein 7.9
ROYAL RHUBARB COFFEE CAKE
This coffee cake recipe is a variation of one a close friend and I make for our home baking business. I've used raspberries and blueberries in place of the rhubarb with winning results. -Lorraine Robinson, Stony Plain, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition., Pour into a greased 13x9-in. baking dish. Spoon rhubarb to within 1/2 in. of edges. Combine topping ingredients; sprinkle over top. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 238 calories, Fat 8g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 249mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
ROYAL RHUBARB COFFEE CAKE
This recipe is a variation of one a close friend and I make for our home baking business. I've used raspberries and blueberries in place of the rhubarb with winning results.
Provided by Allrecipes Member
Time 1h
Yield 15
Number Of Ingredients 12
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk
- Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Spoon rhubarb over top to within 1/2 in. of edges. Combine topping ingredients; sprinkle over rhubarb. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 39 g, Cholesterol 32.7 mg, Fat 8 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 4.9 g, Sodium 228.8 mg, Sugar 25.1 g
RHUBARB AND DATE CAKE
My bf's aunt's treasured recipe, constantly requested by guests of hers who's tried her famous Rhubarb cake. Cut out from a NZ newspaper, here's the description on the article: This is a recipe given to Marsden Principal Jenny Williams by her mother. Jenny has baked it for the school administration staff and they think it is absolutely delicious.
Provided by Cabnolen
Categories Dessert
Time 45m
Yield 25 slices roughly, 12-24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 170c degrees.
- Grease and line a 20cm cake tin.
- Sift flour, add butter in small pieces. Rub in until evenly distributed, stir in sugar.
- Wipe and cut rhubarb into small cubes then add to flour with milk together and stir into other ingredients.
- Bake for 35 minutes or until golden on top.
- Cool in tin for 10 minutes then turn on to wire rack to cool. Freezes well.
ROYAL RHUBARB COFFEE CAKE RECIPE
Provided by BobLongo
Number Of Ingredients 13
Steps:
- TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling YIELD: 15 servings. 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. 2. Pour into a greased 13x9-in. baking dish. Spoon rhubarb to within 1/2 in. of edges. Combine topping ingredients; sprinkle over top. 3. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
RHUBARB SOUR CREAM COFFEE CAKE
We can never wait for the rhubarb to be ready in the spring so I can make this easy moist coffee cake!
Provided by Gumboot Gourmet
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Mix flour, salt and baking soda together in a small bowl, set aside.
- Meanwhile cream butter and sugar together in a large mixing bowl.
- Beat in egg.
- Mix in sour cream and flour mixture alternately. Mix in vanilla.
- Stir in rhubarb.
- Turn into greased 9" x 13" pan.
- TOPPING:.
- Mix all ingredients together until crumbly.
- Sprinkle over top.
- Bake 40 - 50 minutes until done.
Nutrition Facts : Calories 556.6, Fat 24.3, SaturatedFat 12.2, Cholesterol 72.5, Sodium 465.7, Carbohydrate 81, Fiber 1.9, Sugar 55, Protein 6.1
ROYAL RHUBARB COFFEE CAKE
This recipe is a variation of one a close friend and I make for our home baking business. I've used raspberries and blueberries in place of the rhubarb with winning results.
Provided by Allrecipes Member
Time 1h
Yield 15
Number Of Ingredients 12
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk
- Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Spoon rhubarb over top to within 1/2 in. of edges. Combine topping ingredients; sprinkle over rhubarb. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 39 g, Cholesterol 32.7 mg, Fat 8 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 4.9 g, Sodium 228.8 mg, Sugar 25.1 g
RHUBARB COFFEE CAKE
Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.
Provided by Olha7397
Categories Breads
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Grease 9-inch (2.5 L) spring-form pan; set aside.
- TOPPING: In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.
- In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.
- In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb. Scrape into prepared pan; sprinkle with topping.
- Bake in centre of 350°F (180°C) oven until cake tester inserted in centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Serve warm or cool. Serves 8 to 10.
- Canadian Living.
Nutrition Facts : Calories 465.6, Fat 18.8, SaturatedFat 9.9, Cholesterol 92.2, Sodium 517.9, Carbohydrate 68.7, Fiber 1.9, Sugar 41.9, Protein 7
RHUBARB COFFEE CAKE
My daughter gave me the recipe for this moist coffee cake. It mixes up quickly and is ideal for the family's weekend breakfast. The tangy rhubarb and crunchy nuts are nice accents. -Page Alexander, Baldwin City, Kansas
Provided by Taste of Home
Time 55m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream butter and sugars until light and fluffy. Add egg and vanilla; beat until fluffy. Combine the flours, baking powder, baking soda, salt and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb. Pour into a greased 13x9-in. baking dish. Combine the topping ingredients; sprinkle evenly over batter. , Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Nutrition Facts : Calories 195 calories, Fat 9g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 184mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
RHUBARB CAKE
This is a great use for rhubarb straight from the garden. The first time I had this, I thought it was apple, not rhubarb.
Provided by _Pixie_
Categories Breads
Time 55m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Cream 1/2 c butter and white sugar.
- Add the buttermilk, vanilla and beaten egg.
- Mix well.
- Mix the flour, baking powder, and salt.
- Add the rhubarb to the flour and stir.
- Fold the flour mixture into the egg mixture.
- Put in a greased 8 x 8 pan.
- Blend the brown sugar, cinnamon and 1/4 c butter.
- Sprinkle on top.
- Bake for 45-60 minutes at 350.
- Sides should pull away from pan.
- Best served hot with whipped cream or vanilla ice cream.
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